Seasonal changes in chemical content of edible flowers of common daisy (Bellis perennis L.)

Abstract

In the context of increasing popularity of alternative sources of food such as edible flowers the chemical composition of edible flowers of Bellis perennis L. was evaluated in this study. Common daisy, widely spread across the world, contains many bioactive compounds including ones with strong antioxidant activity, such as L-ascorbic acid or polyphenols. B. perennis flowers were sampled monthly during 2016–2023 have been analysed for chemical composition. Ascorbic acid content (AA) was monitored for eight years, and the rest of chemical assays including total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (TAC) was determined for 3 years. Out of 8-year monitoring of L-ascorbic acid content, significantly highest content was detected in February and March (768.5 ± 36 mg/kg FW in March 2017; 673.6 ± 18.9 mg/kg FW in Feb. 2017; 429.6 ± 1.6 mg/kg FW in Feb. 2022; 414.4 ± 11.2 mg/kg FW in Feb. 2019 and 412.2 ± 2.4 mg/kg FW in March 2018). The small mostly irregular fluctuations in TFC, TPC and TAC were determined, however for phenolic and flavonoid content the gradual increase from February till June was observed. Total antioxidant capacity in B. perennis ranged from 1.7 to 3.6 g TE/100 g DW. Despite these monthly fluctuations in bioactive compound content, the widespread availability of a common daisy throughout the year makes it a promising and accessible source of health-beneficial nutrients.